Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Ratatouille (recipe follows) 8 lg Eggs, beaten
1 tb Vegetable oil Fresh basil sprigs (opt.)

1. Prepare Ratatouille (recipe follows); cover and refrigerate until
ready to use.

2. Just before serving, heat half of oil in 8-inch skillet over medium
heat. When skillet is hot, pour in half of eggs; allow eggs to set
slightly-about 1 minute. With fork, stir eggs until they begin to
coagulate. Smooth eggs to make them level and continue to cook without
stirring, until omelet is completely set. Remove omelet from heat.

3. Spoon half of Ratatouille across center of omelet. Carefully fold
omelet over filling to make a roll. Place omelet on flat plate and
cool to room temperalure. Repeat to make a second omelet with
remaining eggs and Ratatouille.

4. When omelets have cooled, cut each crosswise into 4 pieces. Arrange
omelet pieces on serving plate. Garnish with basil sprigs, if desired.

Ratatouille: In large skillet, heat 1 T olive oil. Saute 1/2 C finely
diced eggplant until lightly browned and softened; spoon into
medium-size bowl. In same skillet, heat 1 T olive oil. Saute 1/4 C
finely diced zucchini and 1/4 C flnely diced yellow squash until
lightly browned and softened; spoon into bowl with eggplant. In same
skillet, heat 1 T olive oil. Saute 1/4 C finely diced onion, 1/4 C
finely diced sweet red pepper, and 1 clove garlic, finely chopped,
until onion is lightly browned; spoon into bowl with eggplant. Season
Ratatouille with 1 teaspoon red-wine vinegar, 1/4 t salt, and 1/4 t
ground black pepper. Cover and refrigerate until ready to use.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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